Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

What to do with Dijon mustard

A dollop of this staple adds a welcome bite to sharpen and season many a savoury dish.

Fresh hero ingredients are key to a great meal, but don't underestimate the importance of the oft-overlooked items in your pantry that bring a whole world of flavour to the table. One of our favourite family of food items is condiments. A dollop of great relish, a squeeze of spicy sriracha or a few cornichons, for instance, can give a lift to a ho-hum meal.

Dijon mustard is one of our favourites. With its unique flavour and mellow spice, it adds zing to all manner of dishes, via a vinaigrette for a crisp salad, say, or by adding extra kick to a shop-bought mayo. Brush it over a chicken before roasting it, and stir a spoonful into the pan juices afterwards with a splash of dry white wine and a little stock to make a tasty gravy. Slather it over roast beef tenderloin and, of course, serve the beef with a jar of Dijon on the table. Perhaps our favourite is the cheat's schnitzel: in lieu of egging and flouring, the mustard brushed over the meat acts as the glue for the breadcrumbs.

The ultimate pantry staple, mustard can last for two or three years unopened and for up to a year in the fridge once it's opened.

Herb and mustard-crusted beef tenderloin
Serves 4
Preheat oven to 220C. Place an 800gm piece of beef tenderloin (at room temperature) on an oven tray lined with baking paper. Brush with 1 tbsp Dijon mustard, drizzle with olive oil and season. Roast until cooked to your liking (10-15 minutes for medium-rare), then rest for 10 minutes. Finely chop ½ cup flat-leaf parsley, ¼ cup oregano and 1 tbsp thyme and combine in a bowl with the finely grated rind of 1 lemon. When the beef is rested, gently pat dry with paper towels, brush beef thickly with 2 tbsp Dijon mustard. Roll in herbs, and press to coat well, slice thickly and serve (the potato salad and green beans here would make excellent accompaniments.

Potato salad with mustard dressing
Serves 4 as a side
Cook 800gm halved chat potatoes in boiling salted water until tender (15-18 minutes). Drain. Shake 50ml extra-virgin olive oil, 1½ tbsp Dijon mustard, 1 tbsp red wine vinegar, juice of ½ lemon (or to taste) and 1 finely chopped garlic clove in a jar and season. Pour dressing over warm potatoes, add 2 thinly sliced golden shallots and toss to combine. Refrigerate to cool, then stir in 2 tbsp each crème fraîche and mayonnaise, and a handful each of chopped flat-leaf parsley, mint and dill.

Cheat's chicken schnitzel
Serves 2
Combine 150gm coarse sourdough breadcrumbs in a bowl with 1 tbsp finely chopped thyme and the finely grated rind of 1 lemon, season to taste and set aside. Halve 2 chicken breast fillets horizontally to form thin pieces, then pound each between sheets of baking paper until about 3mm thick. Brush each piece thickly with Dijon mustard, then press into the breadcrumb mixture to coat evenly. Place on a tray and refrigerate until required (this can be done a day ahead) or use straight away. Heat 1½ tbsp olive oil and 20gm butter in a large frying pan over medium-high heat until butter foams, add half the chicken pieces and cook, turning occasionally, until golden brown (3-4 minutes). Transfer to a plate, wipe out pan with paper towels and repeat. Serve hot with extra Dijon mustard, a crisp green salad and lemon wedges.

Green beans in mustard-buttermilk dressing
Serves 4 as a side
Blanch 400gm trimmed baby green beans until tender and bright green (2-3 minutes), drain and refresh. Shake off excess water, and transfer to a platter. Shake 70ml buttermilk, 30ml extra-virgin olive oil, 1 tbsp Dijon mustard and 1 tbsp Sherry vinegar in a jar to combine, drizzle over beans and serve scattered with coarsely chopped mint and thinly sliced spring onion.

Hot tips
+ Bacon and Dijon mustard are old friends, so anywhere you find one, consider adding the other, whether it's slathering a bacon sarnie with mustard or adding lardons to salad leaves dressed with a Dijon-based vinaigrette.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Meet Your Maker: RL Foote Design Studio
18.07.2017
Our Baking Cookbook is here
06.07.2017
The Producers: Sunday Muesli Company
06.07.2017
Focaccia's comeback
26.06.2017
July Gourmet Traveller out now
26.06.2017
Bacon Week 2017
19.06.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Fuss-free summer recipes

Fish in a flash, a chilled soup, no-cook meals – check out o...

Fast autumn recipes

Looking for some quick dishes to get you through autumn? We'...

Fast summer recipes

Here's a collection of quick and simple (but no less satisfy...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×